Today’s recipe is Cheesy Potato soup, from Slow Cooker Recipes by Gooseberry Patch, a book I received at my wedding shower. There are a lot of easy yet tasty recipes in there, so I highly recommend it for anyone that would like to learn some new dishes.
There are several reasons why I love this soup:
- First of all, it’s perfect for cooler weather as the season changes from fall to winter.
- Secondly, it’s a recipe that can be changed to fit your needs or preferences. It doesn’t even take a normal 8 to 10 hours of cooking in a crockpot.
- And thirdly, my husband loves anything to do with potatoes, so I knew this was a recipe he would love.
Here are the ingredients from the book:
- 2 -½ lbs. russet potatoes, peeled and cubed
- 1 cup cooked ham, cubed
- 3-4 green onions, sliced
- 2 10 -¾ oz. cans of cream of chicken soup
- 10-3/4 oz can of ccream of mushroom soup
- 8 oz. container sour cream with chives
- 8 oz. container sour cream
- 2-3 cups finely shredded mild Cheddar cheese,
- Salt and pepper to taste
I made the following adaptations:
- I used red potatoes because that’s what I had around the house (I also like them better than russet). I also did NOT peel them, because the skin contains a lot of vitamins and other nutrients. You can read more about potato skin nutrients here. You may never peel another potato ever again—what a timesaver!
- I used one 16 oz container of fat free sour cream instead of 2 8 oz containers, and I also bought plain instead of with chives
- I used about 5 green onions instead of 3-4.
These changes made this cheese-filled soup a little bit healthier, which is always a good thing.
The rest is pretty simple. Cover the potatoes with water and bring to a boil. Then let them simmer until tender. Pour into your crock pot, and add all of the other ingredients, except the salt and pepper.
I used a 9 oz ham steak for the meat, and when I was slicing the onions, I continued slicing all the way down the green, and used that for chives.
Cook on high for 2-3 hours or on low for 4-6 hours. Add your desired amount of salt and pepper. Depending on who you’re feeding, you can get up to 8 servings out of this.